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Specialist chefs

OaSIS code 62200.03

Chefs and specialist chefs prepare and cook meals and specialty foods. They also plan and supervise cooking activities.

Overview

Also known as

  • Master chef
  • Pastry chef
  • Saucier
  • Specialist chef

Main duties

This group performs some or all of the following duties:

  • Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Create new recipes
  • Supervise cooks and other kitchen staff
  • May plan menus
  • May requisition food and kitchen supplies.

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.
  • There is some mobility among the various types of chefs in this unit group.

Similar occupations classified elsewhere

Exclusions:

  • Restaurant and food service managers (60030)
  • Cooks (63200)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations

Major group

62 – Retail sales and service supervisors and specialized occupations in sales and services

Sub-major group

622 – Specialized services occupations

Minor group

6220 – Specialized occupations in services

Unit group

62200 – Chefs

Occupational profile

62200.03 – Specialist chefs

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Staffing
5 - Highest Level
Coaching and Developing Others
4 - High Level
Inspecting Equipment, Structures, or Material
4 - High Level
Managing Resources
4 - High Level
Performing for or Working Directly with the Public
4 - High Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
5 - Very high amount of freedom
Work Week Duration
Worked hours in a typical week
3 - More than 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

Sitting
Duration
1 - Very little time
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
3 - About half the time

Interpersonal Relations

Contact with Others
Frequency
4 - Every day, a few times per day
Duration
5 - All the time, or almost all the time
Work with Work Group or Team
Importance
5 - Extremely important
Frequency
5 - Every day, almost continuously

Workplaces/employers

  • Central food commissaries
  • Clubs and similar establishments
  • Hospitals and other health care institutions
  • Hotels
  • Restaurants
  • Ships

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Fluency of Ideas
4 - High Level
Multi-Signal Response
4 - High Level
Multitasking
4 - High Level
Speed of Limb Movement
4 - High Level
Arm-Hand Steadiness
3 - Moderate Level

Skills

Proficiency or complexity level
Coordinating
4 - High Level
Management of Financial Resources
4 - High Level
Management of Material Resources
4 - High Level
Management of Personnel Resources
4 - High Level
Monitoring
4 - High Level

Personal Attributes

Importance
Adaptability
5 - Extremely important
Attention to Detail
5 - Extremely important
Innovativeness
5 - Extremely important
Stress Tolerance
5 - Extremely important
Active Learning
4 - Highly important